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–+ servings
Japanese Cucumber Salad {Sunomono}

Crisp and Tangy Japanese Cucumber Salad Sunomono Bliss

Enjoy a refreshing Japanese Cucumber Salad {Sunomono} that’s quick to make and bursting with flavors.
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Prep Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cucumbers Japanese or English Cucumbers Essential for the delightful crunch.
  • 1 teaspoon Salt Adjust according to taste.
For the Dressing
  • 1/4 cup Rice Wine Vinegar The essential tang for the salad.
  • 1 tablespoon Sugar Can substitute with a low-calorie sweetener.
  • 1 tablespoon Soy Sauce For a rich umami flavor.
  • 1 teaspoon Sesame Oil Adds depth to the dressing.
For the Garnish
  • 1 tablespoon Toasted Sesame Seeds Imparts a nutty flavor.
  • 1/4 cup Thinly Sliced Seaweed Optional garnish for authenticity.

Equipment

  • Mandoline
  • mixing bowl
  • knife
  • spatula

Method
 

Preparation
  1. Wash the cucumbers under cool running water and slice them thinly, about 1/8 inch thick.
  2. Place sliced cucumbers in a mixing bowl and sprinkle with salt. Toss gently and let sit for 10-15 minutes.
  3. Drain excess moisture by squeezing or patting cucumbers dry.
  4. In another bowl, whisk together rice wine vinegar, sugar, soy sauce, and sesame oil until sugar is dissolved.
  5. Add cucumber slices to the dressing and toss gently to coat evenly.
  6. Sprinkle with toasted sesame seeds and seaweed if desired.
  7. Cover and refrigerate for 15-20 minutes before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 7mgCalcium: 30mg

Notes

This salad is best served cold and should be consumed within 1 day for optimal freshness.

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